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Ingredients
20 outer leaves romaine lettuce, approximately
2 large leeks
4 tablespoons butter
Salt and white pepper as desired
Nutritional analysis per serving (4 servings)
10 grams carbs; 31 milligrams cholesterol; 144 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 234 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash romaine leaves and cut crosswise into ½-inch pieces. Drop into boiling water, bring back to boil, drain immediately, shock under cold water and drain again. Reserve.
- Step 2
Trim leeks and cut in half lengthwise. Rinse well to remove sand and cut into ¼-inch pieces crosswise.
- Step 3
Melt butter in large skillet, add leeks, cover and cook over very low heat 10 minutes.
- Step 4
Add romaine, turn up heat and stir to mix well with leeks and butter. Add salt and pepper to taste and stir to heat through.
Private Notes
Comments
tasteless, waist of good leeks